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Tuna Salad Biscuit Cups Recipe

From Susan James of Cokato, Minnesota, these easy biscuit “boats” are filled with a tasty tuna salad that gets a nice crunch from water chestnuts. “They're great for buffets and fast meals on the go,” writes Susan.

TOTAL TIME: Prep/Total Time: 25 min.YIELD:5 servings

Ingredients

1 tube (12 ounces) refrigerated buttermilk biscuits

1/2 cup mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon soy sauce

1/4 teaspoon dill weed

1 can (12 ounces) tuna, drained and flaked

1 can (8 ounces) water chestnuts, drained and finely chopped

Directions

1.Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes on a wire rack.

2. Meanwhile, in a small bowl, combine the mayonnaise, relish, soy sauce and dill. Stir in tuna and water chestnuts. Spoon into biscuit cups. Serve immediately.
Yield: 5 servings.